Smoky Black Bean–Mushroom Burgers with Chipotle Mayo

Why You’ll Love This Recipe

• Big flavor, no mush: meaty black beans and umami-packed mushrooms seared to a crust.
• Smoky, savory, and gently spicy with chipotle, smoked paprika, and a touch of lime.
• Weeknight-friendly: one skillet and one sheet pan, done in about an hour.
• Flexible and family-approved: easy swaps for vegan, gluten-free, or extra heat.

Grocery List

• Produce: Russet potatoes, cremini mushrooms, yellow onion or shallot, garlic, tomato, red onion, green leaf lettuce, lime
• Dairy: Sharp cheddar slices, butter (optional for buns), mayonnaise
• Pantry: Black beans, brioche buns, walnuts, rolled oats, soy sauce or tamari, tomato paste, chipotle in adobo, smoked paprika, ground cumin, olive oil, kosher salt, black pepper, honey or maple syrup, dill pickles, liquid smoke (optional)

Full Ingredients

Black Bean–Mushroom Patties

• 1 (15-oz) can black beans, drained, rinsed, and patted very dry
• 8 oz cremini mushrooms, finely chopped
• 1/2 small yellow onion (about 1/3 cup), finely minced (or 1 shallot)
• 2 garlic cloves, minced
• 1/2 cup old-fashioned rolled oats, lightly crushed or pulsed
• 1/2 cup walnuts, toasted and chopped
• 1 large egg, lightly beaten (vegan option: 1 flax egg made with 1 tbsp ground flaxseed + 2.5 tbsp water, rested 5 minutes)
• 1 tbsp tomato paste
• 1 tbsp soy sauce or tamari
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt and 1/4 tsp black pepper
• 1/4 tsp liquid smoke (optional, for extra smokiness)
• 3 tbsp olive oil, divided (1 tbsp for sautéing, 2 tbsp for searing)

Chipotle Mayo

• 1/3 cup mayonnaise
• 1 chipotle pepper in adobo, minced
• 1 tbsp adobo sauce (from the can)
• 1 tbsp fresh lime juice (plus 1 tsp lime zest, optional)
• 1 small garlic clove, grated
• 1/2 tsp honey or maple syrup
• Pinch of kosher salt

Toppings & Assembly

• 4 brioche buns, split
• 4 slices sharp cheddar (about 1 oz each)
• 4–8 green leaf lettuce leaves
• 1 large ripe tomato, sliced
• 1 small red onion, thinly sliced into rings
• 12–16 dill pickle chips
• 1 tbsp butter (optional) or a little olive oil for toasting buns

Oven Fries

• 2 large russet potatoes (about 1.5 lb), cut into 1/4-inch-thick fries
• 2 tbsp olive oil
• 1 tsp kosher salt (divided)
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1–2 tsp cornstarch (optional, extra crispness)

Step-by-Step Instructions

Step 1: Preheat and start the oven fries

Heat the oven to 450°F with a rack in the upper third. Line a large rimmed sheet pan with parchment. Pat the potato sticks very dry with towels. In a bowl, toss potatoes with 2 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp of the salt, and the pepper (add 1–2 tsp cornstarch if using). Spread in a single layer. Roast 15 minutes, flip with a thin spatula, then roast 12–18 minutes more until deeply golden and crisp. Sprinkle with remaining 1/2 tsp salt. Keep warm in the oven with the heat off if they finish early.

Step 2: Make the chipotle mayo

In a small bowl, mix the mayonnaise, minced chipotle, adobo sauce, lime juice (and zest if using), grated garlic, honey, and a pinch of salt. Taste and adjust: more adobo for heat, more lime for brightness. Refrigerate until serving.

Step 3: Cook the mushrooms and aromatics until dry

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add mushrooms, onion, and a pinch of salt. Cook, stirring occasionally, until the mushrooms release their moisture and the pan looks dry with browned bits, 7–9 minutes. Stir in the minced garlic for 30 seconds. Transfer to a plate to cool slightly.

Step 4: Build the patty mixture

In a mixing bowl, mash the black beans with a fork, leaving about one-third with some texture. Add oats, chopped walnuts, egg (or flax egg), tomato paste, soy sauce, smoked paprika, cumin, 1/2 tsp kosher salt, 1/4 tsp black pepper, and the optional liquid smoke. Fold in the cooled mushroom mixture until evenly combined. Let the mixture rest 10 minutes so the oats hydrate and the mixture firms up.

Step 5: Form and chill the patties

Divide the mixture into 4 equal portions and form 3/4-inch-thick patties about 4 inches across. Press firmly so they hold together and make a slight thumb indentation in the center to prevent doming. Place on a plate, cover, and refrigerate 10–15 minutes. This helps them sear without crumbling.

Step 6: Sear the patties and melt the cheddar

Return the skillet to medium-high heat and add 2 tbsp olive oil. When shimmering, add the patties. Sear until a deep brown crust forms, 3–4 minutes. Flip, reduce heat to medium, and cook 3–4 minutes more. In the last minute, top each patty with a slice of cheddar and cover the skillet to melt.

Step 7: Toast the buns

In the final 2–3 minutes of the fries, place the split brioche buns directly on the oven rack (spread with a little butter or brush with oil if you like). Toast until lightly golden at the edges.

Step 8: Assemble and serve

Spread chipotle mayo on both cut sides of each bun. Layer bottom bun with lettuce, cheesy patty, tomato, red onion rings, and pickle chips. Cap with the top bun. Serve immediately with the crispy oven fries and extra chipotle mayo for dipping.

Pro Tips

• Dry equals crispy: cook mushrooms until the pan looks dry and blot beans very well. Moisture is the main cause of mushy veggie burgers.
• Rest and chill: the 10-minute rest plus a short chill helps oats hydrate and keeps patties sturdy.
• Don’t over-mash: leave some beans intact for a meaty texture and better crust.
• Size matters: 3/4-inch-thick patties brown beautifully and stay juicy; thinner patties can dry out.
• Gluten-free swap: use certified GF oats and GF buns; sub tamari for soy sauce.

Variations

• Vegan: use a flax egg, vegan mayo, and plant-based cheddar (or skip the cheese). Sear as directed.
• Southwest heat: add 1/2 cup roasted corn kernels to the mix and top with pepper jack and pickled jalapeños.
• Mushroom–Swiss: swap cheddar for Swiss, skip chipotle mayo, and add grainy mustard and caramelized onions.

Storage & Make-Ahead

Shape patties up to 24 hours ahead and refrigerate tightly covered. Freeze raw or cooked patties on a sheet until solid, then store in a freezer bag up to 2 months. Reheat from frozen in a covered skillet over medium heat with a little oil, 4–6 minutes per side, or bake at 375°F for 12–15 minutes, flipping once. Chipotle mayo keeps 5 days refrigerated. Fries are best fresh; to re-crisp, bake at 425°F for 5–8 minutes.

Nutrition (per serving)

Approximate per burger with bun, cheese, chipotle mayo, and one-quarter of the fries: 900 calories; 27 g protein; 92 g carbohydrates; 55 g fat; 12 g fiber; 1,250 mg sodium. Values will vary with brands and exact portions.